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Spicy Baked Mexican Chicken Eggrolls

Joanna Cismaru, Jo Cooks
  • 45 minutes
  • Serves 24

INGREDIENTS

1 tbsp

olive oil

2

chicken breasts (boneless and skinless, cut into small pieces)

1 tsp

cumin

1 tsp

chili powder

1/4 tsp

cayenne pepper

1

red bell pepper (chopped in small pieces)

1 cup

frozen corn

2 cups

baby kale (roughly chopped)

1 cup

salsa

6

green onions (chopped)

1/4 cup

parsley (chopped)

salt and pepper

24

eggroll wrappers

1/4 cup

butter (melted)